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Everything posted by Sivan

  1. I did force Orik to give them a chance, selfishly considering how much I liked them last year. No one left in the kitchen to justify the trust. Sad and disappointed to take another place off the already short list..
  2. Yeah, still none of those Electro Canadians would exist without them. It's interesting how perception trails reality - walking up 2nd Ave. - Boukies, Calliope, Mighty Quinn, all full of people mostly in their 40s and over... why would you expect current music? eta: orik, of course
  3. Wait, this corner? http://goo.gl/maps/VhrH I don't see it... The front of that former lighting store is the 19th century space, the back is the subway station (with stairs going down into a wall, subway station tiles, and everything), looks like they simply plopped that building on top of everything... I hope they don't touch it except to clean it up. Here's a pic from last month: http://twitter.com/WmagVVZ/status/203502230656139266/photo/1/large RP - I know someone just got approved, not sure if it's the same guys. eta: Orik, Sivan's puter, etc.
  4. Sivan


    I think a major difference is that Saison is strictly a me-too restaurant where nearly every dish can be traced back to a similar (often better) version in one of a small number of restaurants and sources that Skeens follows. Carlo is doing something very different. p.s. I don't think of Aleppo Pepper or Amaranth as exotic, but what's a Noble Berry? eta: Orik, logged in as Sivan
  5. You can't sell guides to high end dining by telling people high end dining in their fair city stinks. Recent meal at EMP - 1.5 michelin star food, more expensive than any 3 star meal in Tokyo at the worst exchange rate in decades. Still a bargain compared to what a meal with the same wine would be at Per Se. eta: Orik logged in as Sivan, obviously
  6. Not just house made, house extruded iirc. By the way, I was recently told by a self proclaimed pasta authority that extruding pasta was a bad idea unless you use imported flour, as US flour is malted (?) and the resulting texture is no good. I don't know if that's true and/or if they use imported flour (which would make the entire exercise silly), maybe some knowledgeable MFers can shed light on this.
  7. Sorry, I read "can't" What exactly would the bag be doing that the shell doesn't do already?
  8. I think there's some very expensive marketing involved in making people say stuff like that. Per Se, as experienced by people not wielding heavy cameras or expense accounts is just not very good. For people who are so equipped, it can be good in an over the top sort of way that I don't think should be what a fine dining establishment should be using as a crutch. Adrian - I wasn't saying Joe Beef is better just because it's so clearly better for what it is, I was saying it's better because they take better sweetbreads and cook them with greater talent than at Per Se. Ditto for rabbit.
  9. Point taken. Anyway, I think the odds of Carlo having a two Michelin star joint to his name over the next couple of years are very high, which gives omnivore an incentive to associate his name with their events. (whatever incentive they have for holding them, i'm still not sure)
  10. Done trashing lauren's place, off to Suzanne F's with Scholium Martinis.
  11. I know former MFers who would complain about his Yiddish morphology.
  12. The TV shows are MNN quality. The similarity to Ozersky is striking indeed: http://books.google.com/books?id=UpXYNBBAC...p;q&f=false This La Frieda guy must either pay a lot or he's very scary. eta: got to stop using this logged in as Sivan
  13. Seized by Ye Olden Marshalles.
  14. And it always ends up tasting like chicken, doesn't it?
  15. I guess you should be able to, but wouldn't you be taking money from people who don't have money in their bank account and giving it to people who do.
  16. http://www.lesleychesterman.com/article_vi...d=448&cid=1
  17. So you're saying that Akhtar Nawab of EU fame is insanely chubby?
  18. It's been over a year since we've been to Buenos Aires on 6th Street, but what they had on the menu as tripe was very much like Pajata. I got the feeling that Checchino was in fast, and probably recent, decline. Many Xs on the wine list, bottom tablecloths that hadn't been changed in many weeks, a busboy that seemed like he has many other places he'd rather be... Sivan's pasta with pajata contained two very small pieces, tasty but kind of a joke. Tripe was just poor. The oxtail and foot salad were nice. eta: Orik here, of course
  19. Starting June 1st, MF content will only be available on the iPad, a publisher's wet (pipe) dream.
  20. Sivan


    the menu sure lives up to the name. eta: Orik here, naturally.
  21. Grand Sichuan on 9th ave and 50th seems to be one of the highest scoring establishments in Manhattan with 104 points.
  22. Sivan


    any opinions on the places mentioned here? http://www.chowhound.com/topics/388889
  23. Sivan

    Grand Sichuan

    Two more favorites in the Saint Marks branch that I don't think were mentioned yet Cured baby fish, on the Hunan cold dishes section - These are spicy and crunchy and very addictive. Mixed preserved meats - Includes fatty pork, beef, tofu and leeks. Kind of like the cured pork dish but with a stronger smoke/preserved flavor.
  24. Thanks for the tip Daisy! The store in general is a great find that I did not know about. There aren't many sizes/styles on sale left, but I did manage to buy one suit for $22 (and then another for $125 )
  25. Sivan


    Uovo seems to be the opposite of Hearth - they do seem to try and make tasty food, but their technique is generally very very poor, as it was in Prune. Garlic soup - a puddle of oil and water, inhabited by dried out sausage bits, topped with poached egg on somewhat toasted bread. I'm not sure why they think they can call this soup, but it would have been nicer if they just served egg and sausage on bread. Sweetbreads - breading was much too thick. Lamb's tongue - served in a salad with too vinegary vinaigrette, but the pieces that escaped swimming in it were nice. Rabbit - ver
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